Vegan Jalapeño Cornbread Muffins
These Vegan Jalapeño Cornbread Muffins are the perfect combo of spicy and sweet. Serve with vegan butter for a delicious & savory side dish.
Ingredients
- 1 cup unsweetened, non-dairy milk
- 1 tbsp white vinegar
- 1 tbsp flax meal
- 3 tbsp water
- 1 cup corn meal
- 1 cup flour
- 2/3 tsp baking soda
- 1/4 cup coconut sugar or sugar of choice
- 1/2 tsp salt
- 1/8 cup agave
- 1/3 cup pumpkin puree
- 3 tbsp vegan butter melted
- 2 jalapeños separated
Instructions
- Preheat oven to 350 degrees and spray a muffin tin with non-stick spray.
- Pour milk and vinegar into a small bowl, stir to combine and set aside for 5 minutes.
- Combine flax meal and water in a small bowl, stir to combine and set aside for 5 minutes.
- Add corn meal, flour, baking soda, coconut sugar and salt to a large bowl. Stir to combine.
- Add agave, pumpkin, vegan butter, flax meal mixture, milk mixture to the bowl. Stir to combine.
- Dice 1 jalapeño and fold into the batter.
- Distribute batter among 12 muffin tins. Top each muffin with a jalapeño slice and press it down slightly.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Serve warm with vegan butter.
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